As we embark on a New Year, I reflect on some of the wonderful foodie and travel experiences in 2023 and very much look forward to discovering new foodie adventures and destinations in 2024.
One of our most memorable dining experiences was Christmas Day dinner overlooking Kalim Bay in Phuket. With the beautiful aqua blue hues of the Andaman sea and the warmth of the sun setting in the background, L'Arome by the Sea is perfectly situated for a festive seaside dinner. The tasting menu created by Executive Chef Yannick Hollenstein balances both traditional French gastronomy and avant-garde techniques.
We were very impressed with both the creative presentation and taste of the mise en bouche, in particular the Razor clam dish which was a cleverly disguised Razor clam shell shaped cracker filled with blue crab, razor salad and sea grape. Wonderfully creative and delicious and perfectly captures the flavours of the sea.
Two more delightful mise en bouche were beautifully presented, the Spanish Red Prawn in a tomato tartlette with thai basil and the Foie Gras terrine with tamarillo and apricot.
Following the mise en bouche, we squeezed in a few Gillardeau oysters before we commenced our tasting menu.
The first course of the tasting menu was the Kamchatka King Crab with oyster and smoked pike roe. The oyster was pureed into a creamy texture, laden over king crab pieces and topped with the smoked pike roe and an oyster leaf.
The second course was a Japanese sea bream with horseradish ice cream and shiso. The horseradish ice cream was very unique and tasty.
The third course was a local Phuket spiny lobster tail in lobster bisque, served with snap peas and a hint of spicy Ndjula sausage.
The fourth dish presented was the perfectly seared Hand dived scallops with Alba white truffle and butternut. The aroma of the Alba white truffle was intoxicating and brought back fond memories of previous travels to Alba for the White Truffle festival a few years ago.
The fifth creation was a tender and tasty Wild Brittany Turbot with celeriac and Siberian baerii sturgeon caviar.
The sixth course was another beloved truffle dish, Black Truffle Spatzli. The Spatzli is a traditional Swiss pasta dish, paying homage to Chef Yannick's Swiss heritage. The word Spatzli translates to "little sparrows", which often is used to describe the shape of the pasta.
By the seventh course we were getting a bit full. We had a choice between the French Quail or the Saitama Wagyu A3 with sunchoke and mushrooms, so we ordered one of each. To be honest, they already had me at Wagyu. The fatty marble of the Wagyu just melted in your mouth.
Following our meat dishes, came a very refreshing sorbet made of Blood Orange, Pomelo and Champagne. This helped to cleanse the palette ahead of our desserts and petit fours that awaited.
As it was Christmas Day, a Chocolate Yule Log was served with Mandarin orange and hazelnut ice cream and the cutest gingerbread men I have ever seen.
We were absolutely giddy and stuffed by the end of our meal. Certainly one of the best Christmas Day feasts we have had in awhile. If you find yourself in Phuket, you most definitely should secure yourself a reservation at L'Arome by the Sea. What a culinary treat for the taste buds along with impeccable service, a tranquil ambiance and stunning sea views.
LOCATION
L'Arome by the Sea
247/5 Prabarami Rd, Patong,
Kathu, Phuket 83150, Thailand
HOURS
Everyday from 4pm to 11pm
Dinner starts at 5pm and last order at 10pm
RESERVATIONS
Advanced bookings are recommended and can be made online, by phone at +66 (0)65 239 2111 or by email.
MOST RECENT VISIT
25 DECEMBER 2023